Demineralization potential of different concentrations of gelatinized wheat starch.
Demineralization potential of different concentrations of gelatinized wheat starch.
复制标题
不同浓度糊化小麦淀粉的脱盐潜力。
DOI：
10.1159/000261107
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发表时间：
1988
期刊：
影响因子：
4.2
通讯作者：
Tehrani,A
中科院分区：
文献类型：
--
作者：
Brudevold,F;Goulet,D;Attarzadeh,F;Tehrani,A
六名受试者佩戴带有牛釉质块的口内装置，该釉质块上覆盖有一层变形链球菌。他们将 5% 葡萄糖或麦芽糖溶液，或 3%、5%、10%、15% 或 20% 糊化小麦淀粉的溶胶或凝胶在口中漱口 3 × 1 分钟。 45 分钟后，通过测定牙釉质碘化物渗透性 (delta Ip) 的变化来测量脱矿量。在测试过程中每隔一定时间采集的给药材料和唾液样本的吐出物和唾液样本进行麦芽糖分析，并计算清除时间。葡萄糖的脱矿质作用最大，其次是麦芽糖、淀粉凝胶和溶胶。后者的得分接近于零。唾液清除时间随着淀粉浓度的增加而增加。虽然淀粉在口腔中迅速水解，但其口腔滞留性比麦芽糖漱口水大。脱矿质与 S 的最终 pH 值密切相关。突变细胞层。数据表明，烘焙或熟食中的淀粉可能具有显着的脱矿潜力，并且可以增强口腔滞留性。
Six subjects wore intraoral devices carrying bovine enamel blocks covered with a layer ofStreptococcus mutans. They swished solutions of 5% glucose or maltose, or sols or gels of 3, 5, 10, 15, or 20% gelatinized wheat starch in the mouth for 3 × 1 min. Demineralization was measured after 45 min by determining the change in iodide permeability (delta Ip) of the enamel. Spittings of the administered materials and samples of saliva, taken at intervals during the test, were analyzed for maltose, and the time of clearance was calculated. Demineralization was greatest for glucose followed by maltose, the starch gels, and the sols. The latter gave close to zero scores. The salivary clearance time increased with increase in concentration of the starch. Although the starch was hydrolyzed rapidly in the mouth, its oral retentiveness was greater than that of the maltose rinse. Demineralization was closely correlated with the final pH of theS. mutanscell layer. The data indicate that the starch in baked or cooked foods may have a significant demineralization potential and that it enhances oral retentiveness.